Speckled Lemon Cupcakes

Whilst we are all in, I thought I’d give you a really easy but super yummy lemon cupcake recipe to make, but with a little Easter twist. These are a lemon sponge made with fresh lemons so taste super tangy and zesty, with lemon butter cream.

I love all things Easter; the pastel shades, the fresh flowers …I can even get on board the bunny, egg and carrot theme. It’s just fun and marks the start of nice weather, afternoons spent in the garden and all things Spring.

I’m not sure if a lemon cake is overly ‘Eastery’ but I love them, and once you’ve got some mini eggs and cocoa speckles on the top – anything can be Easter!


For the cupcakes:

  • Zest from 1 ½ lemons
  • 165 g self raising flour
  • 1 ½ tsp baking powder
  • 3 eggs
  • 165 g cup soft margarine or butter
  • 165 g caster sugar
  • 1 ½ tsp milk

For the lemon buttercream:

  • 250 g butter at room temperature
  • 500 g icing sugar
  • 1 tbsp lemon juice (approx half a lemon)
  • A splash of milk
  • Zest of 3 lemons


  • 12 cupcake cases
  • Mini eggs
  • 1 tbsp cocoa powder
  • 1 piping bag


For the cupcakes:

  1. Preheat oven to 160°C / 140°C fan. Line your muffin tin with 12 cupcake cases.
  2. Put all of the cake ingredients into a large bowl (grated lemon zest, 165g self-raising flour, 1½ tsp baking powder, 3 medium eggs, 165g soft margarine, 165g caster sugar, 1½ tsp milk). Beat on a low speed (either using an electric mixer or by hand) until all of the ingredients are fully combined.
  3. Divide the mixture equally between the 12 cupcake cases and bake your cakes for 20 minutes, until a skewer inserted into the middle comes out clean.
  4. Once baked, leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool completely.

For the buttercream & speckled effect:

  1. Beat the butter (250g) on a low speed until it is soft.
  2. Add the icing sugar (500g) and beat until combined.
  3. Add the lemon zest to the buttercream and beat until it is evenly distributed. Slowly add the lemon juice (no more than 1 tsp at a time).
  4. Check the consistency of your buttercream – it should be soft enough that you could spread it onto a slice of bread without the bread tearing, but not runny. If it is a little stiff, then add a little milk (again no more than 1 tsp at a time) until is it the right consistency.
  5. Pipe your buttercream onto the cupcakes.
  6. Add water to 1 tbsp cocoa powder and mix until it’s a think, watery consistency.
  7. Using a clean paintbrush splatter the cocoa onto your cakes (I recommend putting some kitchen towel or newspaper down before doing this as it gets messy!)
  8. Add mini eggs to finish.


April 2, 2020


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